African Journal of Food Science
Subscribe to AJFS
Full Name*
Email Address*

Article Number - 57C57852478


Vol.5(1), pp. 1 - 5 , January 2011

ISSN: 1996-0794



Full Length Research Paper

Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers


Onuegbu, N. C.*, Iwuoha C. I., Owuamanam, C. l. and Ihediohanma, N. C.

 




Department of Food Science and Technology, Federal University of Technology Owerri Nigeria.


Email: tobuz2000@yahoo.com






 Accepted: 20 December 2010  Published: 31 January 2011

Copyright © 2011 Author(s) retain the copyright of this article.
This article is published under the terms of the Creative Commons Attribution License 4.0


Samples of three-leaved yam (TLY) tubers were subjected to different boiling times using different concentrations of trona solution. The effects of these conditions on the proximate composition and physico-chemical properties were analyzed. The fat and fibre contents were not affected by changes in trona concentration and boiling time. The moisture and ash content increased with increase in trona concentration and boiling time while protein showed a decreasing trend: The values for swelling index, water absorption capacity, blue value index and total soluble solids showed significant increases (P ≥ 0.05) with increase in trona concentration and boiling time.

Key words: Three-leaved yam, boiling time, trona concentration, proximate composition, physico-chemical properties.


APA (2011). Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers. African Journal of Food Science, 5(1), 1 - 5.
Chicago Onuegbu, N. C., Iwuoha C. I., Owuamanam, C. l. and Ihediohanma, N. C.  . "Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers." African Journal of Food Science 5, no. 1 (2011): 1 - 5.
MLA Onuegbu, et al. "Effects of boiling solution (trona) concentration and time on the proximate composition and physico-chemical propterties of flour from three-leaved yam (Dioscorea dumetorum pax) tubers." African Journal of Food Science 5.1 (2011): 1 - 5.
   
DOI
URL http://academicjournals.org/journal/AJFS/article-abstract/57C57852478

Subscription Form